let me give you an outline.

Operation Manual

1. Requirements for each post

2. Responsibilities of each post

3. Staffing of stores of different sizes

Summary of system

1. Employee Manual

2. Employee training system

3. Rewards and punishments list

4. Front office checklist

5. Safety system

9. All kinds of emergency plans

11. Front office environment and hygiene management system

11. Back kitchen environment and hygiene management system

12. Purchasing system

13. Financial system

14. Raw material requisition system

15. Equipment and facilities inspection, maintenance and cleaning system < Provisions on safe operation of natural gas

18. Complaint handling and tracking system

19. Customer satisfaction survey system

21. Raw material acceptance system

21. Warehouse management system

22. Pest control system

(1) Catering management specialty (specialist)

1. Marxist philosophy principle (omitted). Legal basis and ideological and moral cultivation (omitted)

4. College Chinese (specialized) (omitted)

5. Computer application basis (including practice) (omitted)

6. Management principles (omitted)

7. Catering management and practice

This course is a specialized course for catering management majors (specialties) and China.

the main contents of the course include: starting with the analysis of the characteristics of catering operation and operation, setting up catering institutions with different scales and styles and making business plans; On the basis of scientific and systematic menu design, introduce the organization, control and management of various departments and main operational links involved in the overall operation and management of catering; Then through the elaboration and case analysis of catering promotion and catering cost control, the candidates can establish a complete catering operation and service management system.

according to the characteristics of catering industry, this course pays attention to typical case analysis, so that learners can deepen their understanding of professional content and cultivate their practical management ability while increasing their interest in learning.

self-study textbook: catering management and practice, edited by Ma Kailiang

8. Regulations of catering industry

This course is a specialized course for catering management majors (specialties) and also a qualification examination course for professional catering managers in China.

The main contents of the course include: the basic concepts of China's legal system, the current national policies on the development of catering industry, and relevant laws and regulations concerning the production, operation and management of catering enterprises; Introduction of national standards on catering industry and relevant standards of international catering industry; Pay attention to the combination of basic theoretical knowledge explanation and typical case analysis to deepen students' understanding and comprehension of professional content.

Through learning, students can consciously abide by the law and use it, and use legal knowledge to operate and manage catering enterprises.

teaching materials for self-study: catering industry regulations to be compiled

9. Consumer psychology (omitted)

11. Catering marketing

This course is a specialized course of catering management (junior college), and it is also a qualification examination course for professional managers in China catering industry.

The main contents of the course include: the essence, principles, basic methods, enterprise marketing concepts and customer satisfaction theory of marketing activities; Principles and methods of marketing management of catering enterprises by managers; The method of making catering marketing strategy and the method of managing the whole process of strategy implementation; Principles and methods of target marketing mode of catering enterprises; The basic concept, principle and strategic choice of market competition for catering enterprises; The decision-making principle of catering marketing mix strategy and the methods of product, price, channel and promotion decision included in marketing mix.

Self-taught teaching materials: Chen Yunchuan, editor-in-chief of catering marketing

11, Modern Kitchen Management

This course is a specialized course of catering management (junior college), and it is also a qualification examination course for professional managers in China catering industry.

The main contents of the course include: kitchen organization setting, kitchen layout design and equipment allocation based on advanced management concepts for catering business needs of different scales and styles. Focusing on the process and links of kitchen production, the system studies raw materials, processing, cooking, cold dishes and snacks one by one, as well as the corresponding kitchen human resources, hygiene and safety management.

Through the study, students can have a comprehensive and in-depth understanding of the kitchen, and have a more comprehensive and solid foundation for catering management of different scales and properties.

Self-study textbook: Modern Kitchen Management, edited by Ma Kailiang

12, Food Hygiene and Safety

This course is a specialized course of catering management (junior college), and it is also a qualification examination course for professional managers in China catering industry.

the main contents of the course include: the concept, standards and evaluation methods of food safety and hygiene quality, the prevention and control of pathogenic organisms and chemical poisons that affect food safety, the disposal of waste discharge, the unsafe factors and control in the diet structure, food-borne diseases and their prevention, unsafe factors and their control in the production and operation of catering food, food hygiene regulations and catering industry hygiene management measures, green food, green catering and its international standards. Through learning, food producers and operators can master food standards and quality control, waste discharge treatment, tableware and food hygiene in restaurants, prevention of food poisoning accidents, establishment and evaluation of green catering industry, etc.

the course content implements the principles of theory, practicality and operability.

self-study textbook: food hygiene and safety, edited by Wang Zhijun

13. Cooking technology

This course is an elective course for catering management majors (specialties).

The main contents of the course include: basic theoretical knowledge of cooking technology; The application of knife knowledge and knife method; Principles, requirements and methods of side dishes; Spoon technology; Seasoning knowledge and methods, modulation methods and proportions of some commonly used flavors; Mastery and application of temperature; Knowledge and methods of tenderizing process, sizing and pasting process of raw materials; Preliminary cooking treatment method and application of raw materials; Knowledge and methods of cooking soup; Cooking method of hot dishes; Cold dish cooking method; Requirements and methods of dish loading; Design principles and methods of banquet dishes. Pastry technology knowledge, etc.

Practical courses strengthen the understanding and application of theoretical content through the cooking of dishes, and meet the requirements of professional skill appraisal standard-Chinese cooks.

teaching materials for self-study: cooking technology to be compiled

14, cooking raw materials

This course is an elective course for catering management majors (specialties).

This course is an applied theoretical science based on biology, chemistry, nutrition and hygiene, and commodity science. The main contents include: the basic knowledge of all kinds of cooking materials, the cooking methods of the same kind of raw materials and the cooking characteristics of some special raw materials, such as the morphological structure, classification system, nutritional components, quality identification, storage and preservation, cooking application rules and so on. Through learning, students can improve their basic ability of identifying, purchasing raw materials and carrying out practical operation according to the characteristics of raw materials.

self-study textbook: cooking materials to be compiled

15, catering service

This course is an elective course for catering management majors (specialties).

The main contents of the course include: basic physical training; Quality requirements of employees in catering industry; Basic skills of Chinese and western food service; Chinese and foreign food customs (major ethnic groups, major regions, major source countries, etc.); Wine knowledge; Food and beverage service quality management, etc.

Through study, students can firmly grasp the basic skills, basic service theories and basic service principles of catering services, and can adapt to the needs of actual catering work as soon as possible and maintain high-quality and high-level services.

self-study textbook: catering service to be compiled

16, wine knowledge

This course is an elective course for catering management majors (specialties).

based on whether there is alcohol or not, this lesson systematically introduces the characteristics, production and service methods of non-alcoholic beverages and alcoholic beverages. The main contents include: basic knowledge of drinks: understanding the main varieties, characteristics, drinking methods and quality identification of various drinks; Making methods of common drinks: Introduce the making methods of common drinks such as milk, coffee, cocoa, tea, fruit juice and cocktails and the decoration methods of drinks; The service method of drinks: the common equipment and appliances in bars and the service operation skills of various drinks are expounded; Design of wine list, etc.

teaching materials for self-study: knowledge of drinks to be compiled

(2) catering management major (independent undergraduate course)

1. Introduction to Mao Zedong Thought (omitted)

2. Political economy (omitted)

3. English (omitted)

4. Computer application in management system (omitted) <

The catering industry is a traditional service industry and a typical labor-intensive industry in China's tertiary industry. Catering economics takes the communicative relationship and its application law formed in the process of catering enterprises providing goods and services to consumers as the research object. The course mainly talks about the functions and characteristics of catering industry, the nature of catering labor force, the interactive analysis between catering industry and tourism industry, the format of catering industry, the relationship between catering industry and modern retail industry and the development direction of catering industry.

Through the study of macro-theory, students can basically master the basic contents and common laws of catering economy.

self-study textbook: introduction to catering economics to be compiled

6. China catering culture

This course is a specialized course for catering management majors (independent undergraduate courses).

The main contents of this course include: an overview of China's food culture, its development course, food consumption culture, dish culture, wine culture, tea culture, food culture and etiquette and folk customs, food culture and language literature, food culture and politics and food philosophy, food culture and scientific health preservation, food culture and the development of modern catering industry, and the characteristics and status of future food culture.

This course introduces the development of China's catering culture, while focusing on the important role of China's catering culture in the development of China's catering industry at this stage, and introduces to self-learners various methods of establishing catering enterprise image and building catering culture brand by using the basic theory of catering culture in the process of catering management.

self-study textbook: China catering culture to be compiled

7. Human resource management of catering enterprises

This course is a specialized course for catering management major (independent undergraduate course), and it is also a qualification examination course for professional managers in China catering industry.

The main contents of the course include: the concept, characteristics, basic composition of human resources, the difference between modern human resources management and traditional human resources management, the methods of talent discovery and training, the establishment of incentive mechanism, etc., so that enterprise managers can master basic human resources management knowledge.

self-study textbook: Li Yongping, editor-in-chief of human resource management of catering enterprises

8. Information management of catering enterprises

This course is a specialized course for catering management major (independent undergraduate course) and also a qualification examination course for professional managers in China catering industry.

The main contents of the course include: the acquisition and research of internal and external information of catering enterprises, the utilization of information of catering enterprises and the formulation of business strategies, information diffusion and the establishment of computer management system of catering enterprises. This course shows the importance of information management in modern management by introducing successful cases of large catering enterprises. After completing this course, students can flexibly use all kinds of information management tools and tools for effective management.

Through learning, students can know how to establish the information system of catering enterprises, master common information collection methods, and analyze and utilize them reasonably and effectively.

self-study textbook: information management of catering enterprises? Xin? Editor-in-Chief

9. Financial Management of Catering Enterprises

This course is a specialized course for catering management majors (independent undergraduate courses) and also a qualification examination course for professional managers in China catering industry.

The main contents of the course include: financing management of catering enterprises, current assets management, long-term assets management, cost management, tax and profit management of operating income, financial budget management, financial analysis, etc. Pay equal attention to theoretical knowledge and practical application, and achieve the combination of theory and practice through specific case analysis.

Through study, students can understand and master the management of all financial activities of catering enterprises from fund-raising to profit distribution.

self-study textbook: financial management of catering enterprises? Editor-in-Chief

11. Strategic Management of Catering Enterprises

This course is a specialized course for catering management majors (independent undergraduate courses) and also a qualification examination course for professional managers in China catering industry.

The main contents of this course include: the process and level of strategic management of catering enterprises; Contents and methods of internal and external strategic analysis of catering enterprises; The basic contents and methods of the classification and strategic choice of catering enterprises; The principle and main contents of the basic competitive strategy of catering industry; The contents, standards, tools and methods of strategic evaluation, and the methods of strategic selection; The content and organizational process of strategic implementation activities of catering enterprises; Basic contents and methods for the formulation and coordination of functional strategies such as marketing, finance, research and development, and catering operations; The strategic control system and method of catering enterprises, the standards of performance measurement and possible problems.

self-study textbook: strategic management of catering enterprises? Ying editor

11, catering aesthetics

This course is a specialized course for catering management (independent undergraduate course).

Based on aesthetics, the course introduces the theory and practicality of aesthetic laws in diet activities. The main contents include: the application rules of catering aesthetics, catering space and color design, the beautification and layout of catering environment, the selection and utilization of catering utensils, the law of food plastic arts, banquet design and booth planning, catering style and aesthetics.

through study, the self-study students' catering aesthetic ability and appreciation ability will be increased, their aesthetic taste and artistic accomplishment will be improved, and the beauty and creation of beauty in catering activities will be explored.

Teaching materials for self-study: catering aesthetics to be compiled

12. Food nutrition

This course is a specialized course for catering management majors (independent undergraduate courses).

The main contents of the course include: basic concepts of nutrition, basic theoretical knowledge and basic experimental skills

; The nutritional characteristics of various cooking materials, the changes of various nutrients in the cooking process and the principle of reasonable diet; Research methods and development of nutrition. Through the study, students and catering managers have the ability to distinguish and control enterprises to provide various delicious catering products that meet the reasonable nutrition of human body according to the principles and knowledge of nutrition in the practice of catering management.

self-study textbook: food nutrition to be compiled

13, foreign food culture

This course is an elective course for catering management major (independent undergraduate course).

This course introduces the characteristics and background of food culture of major nationalities in the world, and the differences between Chinese and foreign food culture and concepts and customs, so as to broaden students' horizons and improve their own food culture cultivation and food management quality.

main contents of the course: the general situation of foreign food culture, the development course of Asian food culture and the development of European and American food culture.